I take “no rules” to heart when it comes to hummus. Cilantro lime hummus was one of my favorite experiments.
free your mind and deliciousness will follow (hopefully)
“a spicy and umami-rich sauce made with Korean soup stock, fermented chili paste, soy sauce, sugar, garlic and chili flakes.” 👀 Unf~
I am very lazy and threw gochujang, soy sauce and corn syrup in a sauce pan and called it good enough.
It sounds good enough 🤤
Definitely interested in this, did you roast/fry the chickpeas before serving?
A boiled egg in tteobokki sauce is pretty good too and is really filling.
This is a vegan cooking community so probably not so much on the egg, my friend.
That looks like something I’d rapidly shovel in my face and be sad I didn’t make more
Don’t worry ma’am, I have made a metric fucktonne and will be eating this for days.
